If you’re on the lookout for a dessert that’s bursting with bright cranberry flavor and a satisfyingly nutty crunch, you’re going to adore this Cranberry Nut Cake Recipe. It’s one of those recipes I always turn to when I want something moist, flavorful, and just a little bit special—perfect for holiday dinners or cozy weekend treats. Stick with me, and I’ll share exactly how to make this fan-freaking-tastic cake come out beautifully every time.
Why You’ll Love This Recipe
- Perfect Balance of Flavors: The tart cranberries paired with buttery, nutty cake create a mouthwatering harmony you’ll crave.
- Moist and Tender Texture: Unlike dry cakes, this one stays wonderfully moist thanks to the buttery batter and juicy berries.
- Simple Ingredients, Stunning Results: I bet you have everything you need to whip this up right now—no fancy stuff required.
- Versatile for Any Occasion: Whether it’s a holiday feast or casual afternoon tea, this cake always impresses.
Ingredients You’ll Need
These ingredients all work in harmony to give you that delicious cranberry nut cake with the perfect almond undertone and a delightful crunch. I always recommend fresh cranberries for that punch of tartness, and toasted nuts for an added depth of flavor.
- Fresh Cranberries: Their natural tartness is key, so use fresh or well-thawed frozen for the best texture.
- Sugar: Both the cake and cranberry topping use sugar for sweetness to balance the tart berries.
- Walnuts or Pecans: Chopped nuts add a lovely crunch and richness; I personally love using walnuts for their earthy flavor.
- Unsalted Butter: Melting it gives the cake moistness, while greasing your pan prevents sticking.
- Eggs: They bind the cake beautifully to hold it all together.
- Vanilla Extract: A must for warmth and depth of flavor.
- Almond Extract: This subtle addition gives the cake its signature nutty aroma.
- Flour: Use all-purpose flour for the perfect crumb.
- Salt: Just a pinch balances sweetness and brings out all the flavors.
- Sparkling or Sanding Sugar (optional): For a pretty crystalized topping if you want a little extra sparkle.
- Fresh Whipped Cream or Vanilla Ice Cream: Serves as the ideal creamy finish that your family and guests will adore.
Variations
One of the best parts about this Cranberry Nut Cake Recipe is how easy it is to make it your own. I’ve tried a handful of tweaks over the years, and I encourage you to experiment to find your favorite spin.
- Add Citrus Zest: I love adding a teaspoon of orange or lemon zest for an extra bright zing that complements the cranberries beautifully.
- Swap Nuts: Pecans give a buttery note, while walnuts add a subtle earthiness—feel free to use whichever you prefer or even a mix!
- Make it Gluten-Free: I’ve successfully replaced all-purpose flour with a gluten-free blend; just be sure not to overmix the batter afterward.
- Try Maple Syrup: For a hint of warm sweetness, substitute half the sugar with pure maple syrup—especially great in fall and winter.
How to Make Cranberry Nut Cake Recipe
Step 1: Prepare Your Pan and Cranberry Mixture
Start by preheating your oven to 350°F (175°C). Grease a 9-inch springform pan generously with butter—don’t skip this step! I usually butter the sides and bottom, then give it a quick spritz of non-stick spray to ensure the cake releases beautifully. Next, toss together the fresh cranberries, sugar, and chopped nuts in a medium bowl. This mixture gets poured right into the prepared pan, forming the tart, nutty base layer of your cake.
Step 2: Make the Batter
In a separate bowl, stir the melted and slightly cooled butter with sugar until smooth and glossy. Beat in the eggs one at a time, then add vanilla and almond extracts. Finally, gently fold in flour and salt; mix just until combined. Be careful not to overmix here—overworking the batter can make your cake tough, and we want soft and tender every time!
Step 3: Combine and Bake
Spread the batter evenly over the cranberry and nut layer in the pan. Pro tip: I place the springform pan on a large baking sheet to catch any drips—that way cleanup is easy. Bake for 30 to 38 minutes. You’ll want the edges to be set but the center still moist. I usually start checking around 30 minutes, gently shaking the pan to see if the middle jiggles slightly—that means it’s perfectly done!
Step 4: Cool and Invert
Allow the cake to cool for about 15 minutes before loosening it with a knife around the edges. Then comes the fun part—gently invert the cake onto a serving plate so the pretty cranberry layer shines on top. Trust me, it looks almost too good to eat. Serve warm or at room temperature with plenty of fresh whipped cream or a scoop of vanilla ice cream. Yum!
Pro Tips for Making Cranberry Nut Cake Recipe
- Don’t Skip Cooling the Butter: Let your melted butter cool just enough before mixing, or it could cook the eggs prematurely in the batter.
- Use Fresh Cranberries: I learned this trick the hard way when frozen berries made the cake soggy—fresh gives the best texture and tang.
- Try a Cake Tester: Insert a toothpick near the edge of the cake after 30 minutes to check; moist crumbs are perfect, but no wet batter.
- Loosen the Sides Carefully: Running a knife gently around the springform pan helps the cake cleanly release without breaking.
How to Serve Cranberry Nut Cake Recipe
Garnishes
I adore topping this cake with a generous dollop of freshly whipped cream or a scoop of quality vanilla ice cream—the cold creaminess balances the tart cranberries perfectly. If you’re feeling fancy, sprinkle some extra chopped nuts or a dusting of powdered sugar on top for that extra wow factor.
Side Dishes
This cake pairs wonderfully with a hot cup of coffee or spiced tea. Sometimes, I serve it alongside a fresh fruit salad or simple green salad with vinaigrette for a light contrast when offering this dessert after a bigger meal.
Creative Ways to Present
For holiday dinners, I’ve dressed this cake up by layering it with whipped cream and cranberry sauce in a trifle bowl for a layered dessert twist. I also love serving it on rustic wooden boards or cake stands, surrounded by fresh cranberries and sprigs of rosemary for an autumnal feel.
Make Ahead and Storage
Storing Leftovers
Leftovers of this Cranberry Nut Cake hold up beautifully when refrigerated in an airtight container for up to 4 days. I like to bring it back to room temperature before serving again so it’s soft and tender.
Freezing
Yes, you can freeze this cake! Wrap individual slices tightly in plastic wrap and place them in a freezer-safe bag. They keep well for up to 3 months. Just thaw overnight in the fridge and refresh in a warm oven for 10 minutes if you want to serve warm.
Reheating
To reheat, I pop slices in the microwave for 15-20 seconds or warm in a 300°F oven for about 10 minutes covered loosely with foil. This revives that freshly baked moistness without drying the cake out.
FAQs
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Can I use frozen cranberries for this cake?
While fresh cranberries are best for texture and flavor, you can use frozen cranberries if necessary. Just thaw and drain them well to avoid excess moisture that might make the cake soggy.
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Can I substitute the nuts if I have allergies?
Absolutely! You can omit nuts or replace them with seeds like pumpkin or sunflower seeds. Alternatively, toasted oats can add a nice crunch without nuts.
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How do I know when the cake is done baking?
Look for set edges and a lightly golden top. The center should be slightly moist but not wet. A toothpick inserted near the edge should come out with a few moist crumbs but no raw batter.
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Can I make this cake ahead of time?
Yes! You can bake it a day or two in advance. Store covered at room temperature or in the fridge, then reheat slightly before serving to refresh the texture.
Final Thoughts
This Cranberry Nut Cake Recipe is such a treasure in my kitchen rotation—I love how it brings vibrant cranberry brightness together with buttery nuts and meltingly moist cake. It’s simple, yet feels special enough for gatherings or when you just want a little sweet comfort. If you give it a try like I recommend, I’m sure it’ll become a new favorite you reach for again and again. Happy baking!
Print
Cranberry Nut Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 32 minutes
- Total Time: 52 minutes
- Yield: 16 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Nantucket Cranberry Pie is a moist almond cake featuring tart fresh cranberries and crunchy nuts, baked to perfection for a holiday-worthy dessert. It boasts a soft, buttery crumb with a vibrant cranberry topping, perfectly complemented by whipped cream or vanilla ice cream.
Ingredients
For the Cranberry Layer
- 2 Tablespoons Butter
- 12 ounces Fresh Cranberries
- 1/3 cup Walnuts or Pecans, chopped
- 1/2 cup Sugar
For the Cake Batter
- 3/4 cup Unsalted Butter, melted and slightly cooled
- 3/4 cup Sugar
- 2 large Eggs
- 1 teaspoon Vanilla Extract
- 1/4 to 1/2 teaspoon Almond Extract
- 1 cup Flour
- 1/2 teaspoon Salt
Optional Topping
- 1 Tablespoon Sparkling or Sanding Sugar
To Serve
- Fresh Whipped Cream or Vanilla Ice Cream
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F (175°C). Generously grease a 9-inch springform pan with butter on the bottom and sides. For extra non-stick assurance, spray with a non-stick cooking spray after buttering.
- Make Cranberry Mixture: In a medium bowl, combine fresh cranberries, 1/2 cup sugar, and chopped walnuts or pecans. Stir thoroughly to coat the cranberries and nuts evenly. Pour this mixture into the prepared springform pan, spreading it out evenly.
- Prepare Batter: In a separate bowl, whisk together the slightly cooled melted butter and 3/4 cup sugar until smooth. Beat in the eggs one at a time, followed by vanilla extract and almond extract. Gently fold in the flour and salt until just combined, being careful not to overmix to maintain tender cake structure.
- Assemble and Bake: Spread the batter evenly over the cranberry mixture in the springform pan. Optionally, sprinkle with sparkling or sanding sugar for a slight crunch. Place the pan on a large baking sheet to catch any drips, then bake in the preheated oven for 30 to 38 minutes. The cake should remain moist and not be overbaked.
- Cool and Serve: Remove from oven and let the pie cool for about 15 minutes before removing the springform sides. Run a knife along the edge to loosen the pie if needed. Carefully invert the pie onto a serving plate so the cranberry layer is on top. Serve warm or at room temperature with fresh whipped cream or vanilla ice cream for best enjoyment.
Notes
- This dessert is a holiday staple, combining a moist almond cake with tart cranberries and nuts.
- It’s best served with fresh whipped cream or vanilla bean ice cream to balance tartness and enhance richness.
- Using a springform pan simplifies removing the pie to preserve the cranberry topping.
- Be careful not to overbake to keep the cake moist and tender.
Nutrition
- Serving Size: 1 slice
- Calories: 209 kcal
- Sugar: 18 g
- Sodium: 96 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.1 g
- Carbohydrates: 27 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 27 mg
